- Baton Rouge Advocate
Published on 11/1/01
What a Crock
Give slow cooking international flair with this tasty version of moussaka
Slow-cooked moussaka Marion Sotile is a slow-cooking fan who loves
the Greek dish moussaka. Recently, she asked me if there was any
reason why the recipe couldn?t be adapted to slow cooking.
Her favorite Greek restaurant had given her the basic ingredients,
and she asked me to experiment. I don?t know if the following will be
exactly as she imagined, but my family enjoyed the final results.
While Sotile?s list of ingredients did not include ground beef, the
dish is typically layered with sliced eggplant and either ground lamb
Variations often call for adding onions, artichokes, tomatoes or potatoes.
1 large eggplant, peeled
1 lb. ground beef
1 (14 1/2-oz.) can diced tomatoes
1 onion, sliced
5 cloves garlic
1 green bell pepper, sliced
1 (8-oz.) can tomato sauce
1 tsp. black pepper
4 ozs. Garlic and Herb Feta cheese
Brown ground beef over medium-high heat; drain and set aside. Peel
and slice eggplant and place in slow cooker. Add ground beef and all
other ingredients except cheese. Cook on Low for 6-8 hours. Spoon
servings onto plates and sprinkle with flavored feta cheese. Serves
? Julie Kay
Give slow cooking international flair with this tasty version of moussaka.